Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | Pie Crust (9 Inch); unbaked |
| ¾ cup | Canned Pumpkin |
| ½ cup | Granulated Sugar |
| 1 | Egg |
| 3 tablespoons | Sour Cream |
| ¼ teaspoon | Ground Ginger |
| ½ teaspoon | Ground Cinnamon |
| ⅛ teaspoon | Ground Cloves |
| ⅛ teaspoon | Ground Nutmeg |
| ¼ teaspoon | Salt |
| ½ cup | Dark Brown Sugar; packed |
| ¾ cup | Dark Corn Syrup |
| 2 | Eggs |
| 1 tablespoon | Butter; melted |
| 1 teaspoon | Vanilla |
| 1 cup | Pecans; halves or pieces |
| 1 cup | Whipping Cream |
| 3 tablespoons | Sour Cream |
| 3 tablespoons | Light Brown Sugar |
| 1 tablespoon | Bourbon |
PUMPKIN LAYER
PECAN LAYER
BOURBON WHIPPED CREAM
FOR PUMPKIN LAYER:
In med. bowl, whisk together pumpkin, granulated sugar, egg, cour cream, ginger, cinnamon, cloves, nutmeg and salt. Set aside.
FOR PECAN LAYER:
In separate bowl combine brown sugar, corn syrup, eggs, butter and vanilla and mix until smooth. Stir in pecans.
TO ASSEMBLE:
Spoon pumpkin mixture into unbaked pie shell, smoothing top. Then very carefully spoon pecan layer over top, being careful to keep layers separate.
Bake at 425° for 15 minutes, then reduce oven to 350° and bake pie 25 to 30 minutes longer or until filling is slightly puffy and pecan layer is just set. Cool on wire rack.
FOR THE BURBON WHIPPED CREAM: In large bowl whip cream, sour cream and brown sugar until lightly whipped.
Stir in bourbon.
Palm Beach Post Food Section 3/12/98 billspa@...
Posted to MC-Recipe Digest by Bill Spalding <billspa@...> on Mar 15, 1998